Borscht with buttered bread
Recipe: https://recipestripper.com/recipes/05496a24-83d7-47c4-872a-5e66374027cb
Original source: https://www.smh.com.au/goodfood/recipes/borscht-with-buttered-bread-20180405-h0ye2d.html
Recipe image: https://static.ffx.io/images/$zoom_1%2C$multiply_0.372%2C$ratio_1.777778%2C$width_2000%2C$x_0%2C$y_127/t_crop_custom/q_86%2Cf_auto/61b1559c83992dcf592b1787baa4c11f9d4fd36d

Borscht is all about balance. The sweet earthiness of beetroot is offset by the sour lightness of citrus and bound together with a dollop of sour cream.
Yield: 4
Cook time: PT1H

Ingredients
- 1kg beetroot, peeled and cut into 3cm pieces
- 1 onion, finely chopped
- 1¾ litres beef stock, plus extra for diluting
- 2 fresh or dried bay leaves
- 1 lemon, half juiced, half cut into wedges
- 500g potatoes, peeled and cut into 3cm pieces
- ⅓ cup dill, finely chopped
- ½ tsp white or raw sugar
- ½ tsp salt, plus extra to season
- freshly ground black pepper
- sour cream and crusty buttered toast, to serve

Instructions
1. Place the beetroot, onion, beef stock, bay leaves and lemon juice in a large saucepan and bring to the boil over high heat. Reduce heat to a simmer and cook for 20 minutes.
2. Add the potato, half the dill, the sugar and salt. Partially cover with a lid and cook for a further 20 minutes or until the vegetables are tender. Remove the bay leaves and discard. Purée the soup to a smooth consistency using a stick or standing blender. I prefer the soup to be quite thick, but if you prefer a thinner consistency, just dilute it with a little extra stock or water while blending.
3. Serve the soup warm, seasoned to taste with salt, and add a grind of black pepper, a dollop of sour cream, the remaining dill, lemon wedges and buttered toast. You could also serve the soup chilled, if preferred.